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Day 22: Hot Artichoke Dip

This post marks Day 22 of Miss Ginsu's 2007 Advent Calendar. To click into other days and other projects, use the calendar page to navigate.

Everybody needs a few never-fail foods in their recipe collections. A few go-to goodies that score points and leave 'em wanting more every time.

I have more cookbooks than I like to think about. I have recipe card boxes stuffed to bursting with clippings and scratched notes. I have pages ripped from cooking magazines and loose pages printed off websites.

But when it comes down to the moment of truth... I keep going back to that small collection of dishes that do the job.

This one is one of my favorite winter potluck, holiday party, covered dish and general "I don't know... just bring something" dishes for cold-weather gatherings.

artichoke dip

Don't show your cardiologist, nutritionist, lifecoach or personal trainer. It's seriously scary and rich. It's also seriously tasty. I first tried it at Brit's Pub in dear old Minneapolis. (Speaking of which, if you happen to be in the Twin Cities in the summertime, I recommend Brits as a fun joint for rolling lawn balls, munching Scotch eggs and downing pints...) The recipe you see below is a variation of theirs.

Omigod Hot Artichoke Dip (Makes 5 cups)

28oz artichoke hearts (Two 14oz cans)
8oz cream cheese
8oz pkg frozen chopped spinach, thawed
1 cup (4oz) cheddar cheese, shredded
1 cup (4oz) mozzarella cheese, shredded
1/2 cup green onion, sliced
1/2 cup sour cream
1/4 cup dijon mustard
1/2 tsp salt
1/2 tsp paprika

For serving
1/4 cup diced tomato
Shredded Parmesan cheese
Sliced sourdough bread

1. Preheat oven to 350°F
2. Chop artichoke hearts and squeeze any excess water from the spinach.
3. Combine chopped artichokes, cream cheese, spinach, cheddar, mozzarella, onions, sour cream, dijon mustard, salt and paprika.
4. Pour mixture into a 10" square casserole dish or baking pan. Smooth the surface.
5. Bake 45-60 minutes, or until the dip is bubbling and browned on the surface.
6. Garnish with tomato and/or shredded Parmesan. Serve hot.


I've also tried this dip with Swiss and smoked gouda, and that's nice, but I think there's something special about the cheddar.

It's about as simple as recipes get. The only way you can go wrong with this dip is if you don't supply enough bread or crackers. So slice a couple of baguettes or a big loaf of pumpernickel to serve alongside, and don't say I didn't warn you.

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12.21.2007

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Previously: Day 21: Ginger Toddy » Previously: Day 20: Have a Holly-Jolly Chutney » Previously: Day 19: Orange you impressed? » Previously: Day 18: Tag! » Previously: Day 17: Seasoned Greetings! » Previously: Day 16: When Cake Imitates Life » Previously: Day 15: To Blog the Nog » Previously: Day 14: Brittle charms » Previously: Day 13: Name that Cookie » Previously: Day 12: What, me bitter? »